Home Cooking

Yet another yogurt-making question...


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

Yet another yogurt-making question...

bellywizard | Jun 14, 2007 02:41 PM

I know that lots has been written here about making yogurt at home. But I'm not having much success, so I need some good advice!

I have a yogurt maker - the Salton YM9. I've made 2 batches of yogurt using Yogurtmet starter, whole milk, and some powdered milk. I incubated for about 18 hours, then chilled in the fridge.

Both times, the yogurt turned out a bit thin and lumpy. The taste is creamy and not tart, making me worry that the lactose-content is still high.

I don't know what I'm doing wrong... Everything I used was very clean, I heated the milk (with powder) to just under a boil, cooled to about 110F, added the starter, and incubated.

Does anyone have any clue what I could try differently?


Want to stay up to date with this post?

Recommended From Chowhound